Recipe: Hearty Honey-Wheat Bread

This makes two loaves of outstandingly flavorful wheat bread. We enjoy it toasted all by itself or use it to make all manner of sandwiches, toasted or not.

• 1 (1 / 4-ounce) envelope dry yeast

• 2 1 / 2 cups warm water (110 to 115 degrees)

• 3 1 / 2 cups all-purpose flour

• 2 1 / 2 cups whole-wheat flour

• 1 teaspoon salt

• 1 / 2 cup honey

• 1 / 3 cup butter, at room temperature

• 1 / 3 cup molasses

• 1 1 / 2 cups rye flour

In a large mixing bowl, dissolve the yeast in the warm water. Add

1 1 / 2 cups all-purpose flour, the whole-wheat flour, salt, honey, butter and molasses. Blend on low speed of an electric mixer until well moistened, then beat about

3 minutes at medium speed.

Stir in the rye flour by hand. Also stir in an additional 1 / 2 to

1 cup all-purpose flour until the dough pulls away from the side of the bowl.

Turn the dough out onto a well-floured surface and knead in the remaining 1 to 1 1 / 2 cups all-purpose flour or enough to make a dough that is smooth and elastic after about 8 minutes kneading.

Place the dough in a well-oiled bowl, turning so all sides are oiled. Cover well with plastic wrap and let rise in a warm place 1 1 / 2 to

1 3 / 4 hours until doubled in bulk.

Grease two 8 1 / 2-by-4 1 / 2-by-

2 1 / 2-inch loaf pans.

Punch down the risen dough well to remove all air bubbles. Divide the dough in half and shape each half into a loaf. Place in the prepared pans. Cover with oiled plastic wrap and let rise in a warm place 1 to

1 1 / 2 hours until almost doubled in bulk.

Preheat the oven to 350 degrees. Uncover the dough and place the pans in the center of the oven. Bake 40 to 45 minutes or until the loaves sound hollow when lightly tapped.